Steps

• Step 1

  Put the cranberries and ginger, if using, in a small heatproof bowl and pour the hot apple cider over them. Let the mixture steep for 30 minutes, then drain, reserving the apple cider. Set aside.

  Ingredients

  • 1/2 Cup dried sweetened cranberries

  • 1 Tablespoon candied ginger, finely diced

  • 1 1/4 Cup Apple Cider, hot

• Step 2

  When ready to cook, set the temperature to 350F and preheat, lid closed, for 10 to 15 minutes.

• Step 3

  In a medium bowl, combine the cream cheese, brown sugar, butter, vanilla, cinnamon, and nutmeg and mix until smooth. Stir in the 1/4 cup of chopped walnuts and the reserved cranberries and ginger.

  Ingredients

  • 6 Ounce cream cheese, softened

  • 3 Tablespoon brown sugar, firmly packed

  • 2 Tablespoon butter, softened

  • 1/2 Teaspoon vanilla extract

  • 1/2 Teaspoon ground cinnamon

  • 1 Pinch ground nutmeg

  • 1/4 Cup walnuts, chopped

• Step 4

  Core the apples, from the stem end, leaving the bottom intact. (If you accidentally punch a hole in the bottom, plug it with a marshmallow). Pare 1/2-inch of skin from the equator of the apple to keep the skin from splitting as it roasts. Spoon the filling into the apples.

  Ingredients

  • 6 Large baking apples, such as Granny Smith: peeled, cored and finely diced

• Step 5

  Arrange the apples upright in a snug baking dish. Pour the reserved apple cider in the bottom of the dish.

• Step 6

  Roast the apples until they are tender, 45 minutes to 1 hour, basting occasionally with the apple cider. Serve warm garnished with walnut halves.

  Ingredients

  • To Taste Walnuts, halves